Delight your loved ones with a fragrant and tasty borscht with garlic donuts, and this amazing dish will become a symbol of home warmth and comfort.
It is necessary
- For borscht:
- - carcass of a chicken (rooster);
- - large onion;
- - large carrots;
- - 3 tomatoes;
- - 2 medium beets;
- - 1/2 head of cabbage;
- - 4 medium potatoes;
- - 3 cloves of garlic;
- - 4 bay leaves;
- - 40 g of sunflower oil;
- - 15 g vinegar (lemon juice);
- - 0.5 teaspoon of sugar;
- - salt;
- - pepper.
- For donuts:
- - 450 g flour;
- - 1, 5 tablespoons of dry yeast;
- - 100 ml of milk + 20 g for greasing donuts before baking;
- - 200 ml of water + 50 ml for refueling;
- - a teaspoon of sugar;
- - 80 g of sunflower oil;
- - an egg;
- - 3 cloves of garlic;
- - dill;
- - 40 g of oil;
- - 20 g of salt.
- To process the form:
- - 10 g of oil;
- - 40 g flour.
Instructions
Step 1
Fill a 5 liter saucepan with water, put on fire. Bring to a boil and add the chicken. Bring to a boil again, cook for 5 minutes, drain.
Step 2
Rinse the carcass, put it in cold water. Boil for 30-40 minutes, add bay leaf. This method eliminates the constant skimming during the broth cooking process.
Step 3
Peel potatoes, carrots, beets and onions. After the time for cooking the carcass has expired, take it out and let it cool. Finely chop 2 of 4 potatoes and pour into broth. Let the potatoes boil down, so the borscht will be more rich and thick.
Step 4
Shred cabbage, put in broth. While it is cooking, chop the onion and the remaining potatoes. Grate the carrots and beets on a coarse grater. Peel the tomatoes and seeds, cut into pieces, send to the pan. Add potatoes to the broth.
Step 5
Fry the onions and carrots in a saucepan in sunflower oil until golden brown. Send the roast to the pan. Fry the beets with added sugar and vinegar. The vinegar will keep the beets from losing their rich color, and it is also very important to add the beets after the potatoes.
Step 6
Cook for 10 minutes, season with salt and pepper. Check if potatoes with cabbage are ready, then turn off the heat and leave to infuse. Chop 3 cloves of garlic and add to the borscht.
Step 7
Make donuts. Stir warm milk, water, add yeast, salt, sugar. Then add flour, knead the dough. When it starts to lag behind your hands, place the mixture on a cutting board and continue kneading for another 5-7 minutes.
Step 8
Season the dough with butter, put it in heat for 1, 5 hours, cover with a towel. The doubled dough should be kneaded, divided into equal parts, forming each into a ball. Lay out the products in a mold (diameter 25-27 cm), pre-oiled.
Step 9
Let stand for 30 minutes, covered with a linen napkin. After the time has elapsed, grease the donuts with a mixture of milk and egg. Bake in the oven for 30-40 minutes at 190C.
Step 10
Prepare a bun dressing. Mix the remaining 2 tablespoons of oil with water, chopped garlic and dill, and season with salt.
Step 11
When the donuts are well browned, remove from the oven, fill with dressing and leave to soak for 15 minutes. Traditionally, borscht is served in portions with donuts and sour cream.
